Slow Cooker Chipotle Chicken Burrito Bowl Soup

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Chipotle chili
  • 1 tsp Cilantro, dried
  • 1 tsp Garlic powder
  • 1 Jalapeno pepper
  • 1 Lime, juice from
  • 1/2 tsp Mexican oregano
  • 15 oz Pinto beans, canned
  • 1/4 cup Red onion
  • 16 oz Sweet corn, frozen kernels

• Canned Goods

  • 5 cups Chicken broth

• Condiments

  • 8 oz Guacamole, prepared
  • 1 cup Salsa, fresh

• Pasta & Grains

  • 1 cup Premium instant rice

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 8 oz Tortilla chip

• Dairy

  • 2 cups Monterrey jack cheese

Found on slowcookergourmet.net

Description

Directions

• Add chicken, beans, corn, onion, pepper, lime juice and seasonings to slow cooker along with broth
• Cover and cook on high for 3-4 hours or low for 6-8
• Add rice and return slow cooker to high heat
• Let heat through with rice for 10 - 15 minutes or until tender
• Shred chicken in slow cooker using forks (Or remove, shred and return)
• Top bowls of soup with guacamole, salsa, cheese, chips or as desired